Just-as-Sweet-as-Honey Cake

Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. Here, a combination of agave nectar and maple syrup add up to make a vegan honey cake that’s practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen.Photos by Susan Voisin.

Makes 2 loaves, 12 slices each

2 1/2 cups whole wheat pastry flour

1 tbsp baking powder

1 tsp baking soda

1 tbsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves or allspice

1/2 cup safflower oil

1/2 cup dark agave nectar

1/2 cup pure maple syrup

1 cup applesauce

2 tsp vanilla extract

1/2 cup raisins

sliced almonds for topping

Preheat the oven to 325°F.

Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely blended.

Make a well in the center of the dry ingredients and pour in the oil, agave, syrup, applesauce, and vanilla. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.

Cut two pieces of baking parchment to fit the bottoms of two standard loaf pans (9 by 5 by 3-inch). Lightly oil the sides. Divide the batter among the two loaf pans. Sprinkle the almonds evenly over the tops of the loaves.

Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.

Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen if need be, then carefully remove the loaves from the pans by tipping them into your hand, then setting on a platter. Cut each loaf into 12 slices to serve.

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Hi Leah — I worry that putting liquid coffee in would make the batter too watery, so what I would do would be to combine about a tablespoon of organic instant coffee in just enough water to dissolve it — to make more of a syrup than a liquid — and just mix that it with the wet ingredients. Great idea, to add a coffee flavor; I hope this works for you!

Donna

September 23, 2014 at 7:26 pm

I made this AMAZING recipe this morning. One loaf is gone, and the other is heavily disguised in foil and a Ziplock bag. I’m the only vegan in the house, yet this honey cake wins hands down #1. Thanks so much for sharing these tasty vegan options.

Rachel

I made this honey cake 1/2 the recipe. I added about 1/3 cup of brewed coffee. The flavor was fabulous when done. I did feel the texture was slightly dry, so I would either add a little more applesauce or oil the next time. I just tried it today and was a great first attempt and very easy to make.

Hi Randi — sorry you found the cake a bit dry; I’ll check things out next time I make it. Your solutions are both on point. It’s also important not to leave it in the oven a moment longer than necessary — the minute a knife tests clean, out it comes!